Nutella Marble Loaf Cake
Buttery loaf cake batter swirled with generous ribbons of Nutella — baked low and slow so it rises tall and slices cleanly. One of the most rewarding loaf tins you'll ever pull from the oven.
Plus 1h cooling / chilling time
Method
- 1
Preheat the oven to 165°C (325°F / Gas 3). Grease a 23×13cm (9×5-inch) loaf tin with nonstick spray, then line the two long sides with baking parchment to prevent over-browning. Lightly grease the parchment.
- 2
Whisk the flour, baking powder, cinnamon, and salt together in a bowl. Set aside.
- 3
Beat the butter on medium speed until creamy, about 1 minute. Add the sugar and beat for 4–5 minutes until pale and very fluffy. Scrape down the bowl as needed. Add the sour cream and vanilla and beat until combined. With the mixer on medium, add the eggs one at a time, beating well after each.
- 4
Add the flour mixture and beat on low until just combined. Do not overmix. Fold the batter gently with a spatula a few times to make sure there are no unmixed pockets at the bottom of the bowl.
- 5
Spoon and spread one-third of the batter into the prepared tin. Drop half the Nutella over the top in spoonfuls and gently spread it with the back of a spoon, keeping it away from the tin edges. Spread another third of the batter on top, then the remaining Nutella, then finish with the last of the batter. Use a skewer or knife to gently swirl the layers — the batter is thick, so work lightly and avoid over-swirling.
- 6
Bake for 65–80 minutes, until a skewer inserted in the centre comes out with only a few moist crumbs. Tent loosely with foil after about 30 minutes to prevent the top from over-browning. Start checking at the 65-minute mark as ovens vary.
Bake70:00 - 7
Cool in the tin on a wire rack for 1 hour, then turn out and leave to cool completely before slicing.
Cool60:00 - 8
Slice and serve. Store tightly wrapped at room temperature for up to 1 week.
Baker's Notes
- •If your Nutella is very stiff or cold, warm it in the microwave for 10 seconds before using — it will spread much more easily.
- •Room temperature ingredients are important here. Cold butter won't cream properly and cold eggs can cause the batter to curdle.
- •Sour cream substitute: full-fat plain yogurt or full-fat buttermilk both work well. Avoid low-fat versions, which can make the loaf dry.
- •Freezing: wrap the cooled loaf in cling film, then a layer of foil, and freeze for up to 3 months. Thaw overnight in the fridge.
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